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Sun-Dried Tomato and Olive Hummus with Goat Cheese

Hummus has long been a popular and easy summer meal solution. Also a delightful appetizer to serve to guests, such a simple indulgence will likewise bring comfort to the staunchest of hermits. Once the beans are cooked, and a few things roughly chopped, everything goes into a food processor and in minutes, you have a healthy legume dip to serve with raw vegetables and slices of pita bread or perhaps some whole meal biscuits — assuming you can resist the urge to eat it by the spoonful, in large quantities. Honestly, I could eat vats of this stuff, which might account for the large quantity this recipe yields. Imagine 4 cups of good nourishment dressed up as decadence.

Rinse the chickpeas and soak for 8 hours or overnight in enough water to cover. Drain and rinse, then transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 1 to 2 hours or until the beans are buttery soft. Drain and set aside.

Soak the sun-dried tomatoes in hot water for 15 to 20 minutes. Drain, reserving the soaking liquid, and roughly chop the tomatoes.

Reserve a few olives for garnish, along with a few more to stir into the processed hummus for added texture.

In a food processor, combine the chickpeas, sun-dried tomatoes, olives, and the remaining ingredients along with a few tablespoons of the reserved sun-dried tomato soaking liquid. Process until all of the ingredients are puréed. Add more of the reserved sun-dried tomato soaking liquid if necessary to achieve your desired consistency.

Stir in most of the reserved chopped olive and garnish with the remaining olives and some sprigs of parsley. Serve at room temperature.

Refrigerate in a covered container for up to 3 days. Bring the hummus to room temperature and stir briefly before re-serving.

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.